All questions

Can I freeze salsa verde like I would pesto?

asked by healthierkitchen about 8 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8 answers 6719 views
Amanda Hesser
Amanda Hesser

Amanda is a co-founder of Food52.

added about 8 years ago

Yes, but I might hold off adding any acids to it before freezing.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

TheWimpyVegetarian
added about 8 years ago

Good info! What would happen if you add the acids before freezing?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Amanda Hesser
Amanda Hesser

Amanda is a co-founder of Food52.

added about 8 years ago

The acid would turn everything black, I think.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

healthierkitchen
added about 8 years ago

Thanks! I was thinking to just freeze the herb and oil mixture, but was wondering about capers, anchovies, etc.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 8 years ago

Now that I can see that you are talking about the Italian version of salsa verde, as opposed to the Mexican variety, I would be a bit skeptical about freezing it all. It's easy to make and its quality depends on its freshness. So unless you've already prepared like a quart of it....

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Amanda Hesser
Amanda Hesser

Amanda is a co-founder of Food52.

added about 8 years ago

On second thought, I agree with Pierino, if it's the Italian version, I wouldn't freeze it. It'll lose its joie de vivre.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

healthierkitchen
added about 8 years ago

Thanks for the advice! I guess I was thinking along the lines of another way of preserving all the herbs I have growing now that I won't have in a few months. Since I haven't yet made it (no spare quarts to worry about!) maybe I'll try a small test batch and report back.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 8 years ago

Morticia, I love it when you speak French. Gomez.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)